Slow Cooker Cowboy Casserole is the ultimate comfort food dish. With tender potatoes, filling beef, and a creamy, cheesy sauce, this crockpot casserole is a must-try!
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Next time you’re craving something that’s satisfying and easy to make, this amazing crockpot cowboy casserole is a simple and crowd-pleasing dish that cooks away all day for easy serving at dinner time!
Why this Recipe Works
You can easily prepare this casserole on weekday mornings for a quick and easy dinner in the evening, or if you want a lazy weekend meal that’s still packed with flavor.
This dish has lots of hearty and filling ingredients like potatoes, beans, and corn with a flavorful and creamy base! Fantastic for an all-in-one meal that has everything you want in one dish.
And if your family can’t get enough of dinners like this, my Cowboy Cornbread Casserole and this Sloppy Joe Casserole are both great choices as well!
Ingredients Needed
- Ground Beef: Use a lean ground beef for a slightly lighter result.
- Olive Oil
- Onion: White or yellow.
- Garlic: Fresh minced is always recommended.
- BBQ Seasoning: Any kind works.
- Diced Tomatoes: Rotel, fire-roasted, or regular all work.
- Kidney Beans: Black beans will work too.
- Corn: I use frozen corn and thaw it beforehand.
- BBQ Sauce: Use your favorite.
- Salt and Black Pepper
- Red Potatoes: Another kind of potatoes can be used if you prefer, but I like that red potatoes tend to stay firmer when cooked.
- Cream of Mushroom Soup: Creates a creamy and filling base for this casserole.
- Cheddar Cheese: Pepper jack cheese is also a good choice.
How to Make this Slow Cooker Cowboy Casserole
- Step 1: In a skillet, cook ground beef over medium heat until browned. Remove and set aside.
- Step 2: In the same skillet, add olive oil and cook garlic and onion until translucent and fragrant. Add the beef and BBQ seasoning back to the skillet.
- Step 3: Transfer the beef mixture to your slow cooker.
- Step 4: Top with the kidney beans, tomatoes, corn, BBQ sauce, and salt and pepper. Mix well.
- Step 5: Add sliced red potatoes to the top of the mixture.
- Step 6: Mix until potatoes are coated.
- Step 7: Top with cream of mushroom soup, mix, and cook on high for 4 to 5 hours or on low for 7 to 8 hours.
- Step 8: Check the casserole every so often and add cheese once the potatoes start to get tender. At the end of cooking time, top with more cheese and cook for 10 to 15 more minutes until melted.
Recipe Tips
- For the best melty cheese, shred or grate a block of cheese instead of buying pre-shredded.
- Feel free to use ground chicken or ground turkey instead of the ground beef.
- Try to cut the potatoes all to about the same thickness so they all cook at the same rate.
- If you have leftovers, transfer to an airtight container and store in the fridge for 3 to 4 days.
- Reheat in the microwave or transfer back to your slow cooker and cook until heated through again.
